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ISOLATION OF A CAPPELLE-DESPREZ GLIADIN
被引:18
作者
:
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
机构:
FLOUR MILLING & BAKING RES ASSOC,CHORLEYWOOD,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND
FLOUR MILLING & BAKING RES ASSOC,CHORLEYWOOD,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND
EWART, JAD
[
1
]
机构
:
[1]
FLOUR MILLING & BAKING RES ASSOC,CHORLEYWOOD,RICKMANSWORTH WD3 5SH,HERTFORDSHIRE,ENGLAND
来源
:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
|
1975年
/ 26卷
/ 07期
关键词
:
D O I
:
10.1002/jsfa.2740260719
中图分类号
:
S [农业科学];
学科分类号
:
09 ;
摘要
:
引用
收藏
页码:1021 / 1025
页数:5
相关论文
共 7 条
[1]
STUDIES ON 4 COMPONENTS OF WHEAT GLIADINS
[J].
BOOTH, MR
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Chorleywood, Rickmansworth,
BOOTH, MR
;
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Chorleywood, Rickmansworth,
EWART, JAD
.
BIOCHIMICA ET BIOPHYSICA ACTA,
1969,
181
(01)
:226
-&
[2]
PARTIAL CHARACTERIZATION OF A WHEAT-GERM AGGLUTININ AND AN ALBUMIN
[J].
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
机构:
FLOUR MILLING & BAKING RES ASSOC, CHORLEYWOOD, RICKMANSWORTH WD3 5SH, HERTSFORDSHIRE, ENGLAND
FLOUR MILLING & BAKING RES ASSOC, CHORLEYWOOD, RICKMANSWORTH WD3 5SH, HERTSFORDSHIRE, ENGLAND
EWART, JAD
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1975,
26
(01)
:5
-22
[3]
MEREDITH P, 1967, CEREAL CHEM, V44, P436
[4]
PHYSICAL CHARACTERIZATION OF WHEAT PROTEIN PUROTHIONIN
[J].
NIMMO, CC
论文数:
0
引用数:
0
h-index:
0
机构:
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
NIMMO, CC
;
KASARDA, DD
论文数:
0
引用数:
0
h-index:
0
机构:
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
KASARDA, DD
;
LEW, EJL
论文数:
0
引用数:
0
h-index:
0
机构:
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
LEW, EJL
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1974,
25
(06)
:607
-617
[5]
FRACTIONATION AND COMPARISON OF PUROTHIONIN AND GLOBULIN COMPONENTS OF WHEAT
[J].
REDMAN, DG
论文数:
0
引用数:
0
h-index:
0
REDMAN, DG
;
FISHER, N
论文数:
0
引用数:
0
h-index:
0
FISHER, N
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1968,
19
(11)
:651
-&
[6]
PUROTHIONIN ANALOGUES FROM BARLEY FLOUR
[J].
REDMAN, DG
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Rickmansworth, Hertfordshire, WD3 5SH, Chorleywood
REDMAN, DG
;
FISHER, N
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Rickmansworth, Hertfordshire, WD3 5SH, Chorleywood
FISHER, N
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1969,
20
(07)
:427
-&
[7]
EFFECT OF INDIVIDUAL RYE CHROMOSOMES ON AMINO ACID CONTENT OF WHEAT GRAINS
[J].
RILEY, R
论文数:
0
引用数:
0
h-index:
0
RILEY, R
;
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
EWART, JAD
.
GENETICS RESEARCH,
1970,
15
(02)
:209
-+
←
1
→
共 7 条
[1]
STUDIES ON 4 COMPONENTS OF WHEAT GLIADINS
[J].
BOOTH, MR
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Chorleywood, Rickmansworth,
BOOTH, MR
;
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Chorleywood, Rickmansworth,
EWART, JAD
.
BIOCHIMICA ET BIOPHYSICA ACTA,
1969,
181
(01)
:226
-&
[2]
PARTIAL CHARACTERIZATION OF A WHEAT-GERM AGGLUTININ AND AN ALBUMIN
[J].
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
机构:
FLOUR MILLING & BAKING RES ASSOC, CHORLEYWOOD, RICKMANSWORTH WD3 5SH, HERTSFORDSHIRE, ENGLAND
FLOUR MILLING & BAKING RES ASSOC, CHORLEYWOOD, RICKMANSWORTH WD3 5SH, HERTSFORDSHIRE, ENGLAND
EWART, JAD
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1975,
26
(01)
:5
-22
[3]
MEREDITH P, 1967, CEREAL CHEM, V44, P436
[4]
PHYSICAL CHARACTERIZATION OF WHEAT PROTEIN PUROTHIONIN
[J].
NIMMO, CC
论文数:
0
引用数:
0
h-index:
0
机构:
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
NIMMO, CC
;
KASARDA, DD
论文数:
0
引用数:
0
h-index:
0
机构:
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
KASARDA, DD
;
LEW, EJL
论文数:
0
引用数:
0
h-index:
0
机构:
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA
LEW, EJL
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1974,
25
(06)
:607
-617
[5]
FRACTIONATION AND COMPARISON OF PUROTHIONIN AND GLOBULIN COMPONENTS OF WHEAT
[J].
REDMAN, DG
论文数:
0
引用数:
0
h-index:
0
REDMAN, DG
;
FISHER, N
论文数:
0
引用数:
0
h-index:
0
FISHER, N
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1968,
19
(11)
:651
-&
[6]
PUROTHIONIN ANALOGUES FROM BARLEY FLOUR
[J].
REDMAN, DG
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Rickmansworth, Hertfordshire, WD3 5SH, Chorleywood
REDMAN, DG
;
FISHER, N
论文数:
0
引用数:
0
h-index:
0
机构:
Flour Milling and Baking Research Association, Rickmansworth, Hertfordshire, WD3 5SH, Chorleywood
FISHER, N
.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1969,
20
(07)
:427
-&
[7]
EFFECT OF INDIVIDUAL RYE CHROMOSOMES ON AMINO ACID CONTENT OF WHEAT GRAINS
[J].
RILEY, R
论文数:
0
引用数:
0
h-index:
0
RILEY, R
;
EWART, JAD
论文数:
0
引用数:
0
h-index:
0
EWART, JAD
.
GENETICS RESEARCH,
1970,
15
(02)
:209
-+
←
1
→